Chef Olivier Elzer previously worked at Pierre and L’Atelier Joël Robuchon. Asian influences seep into his creations with subtle touches adding a kick to classic French fare in such dishes as grilled langoustine, Venere rice risotto with masala butter and stewed wild boar with black truffle, sweet potato foam and pepper sauce. Desserts include a lemon soufflé with calamansi ice cream and a selection of home-made ice creams and sorbets. There’s also an excellent cheese platter. Try the signature cocktails, and there is also an extensive wine list.